Recipe

Ingredients: 2 pieces Kawan paratha 1 tbsp organic white sesame seeds 1 tbsp organics amaranth grain, grounded 1 tbsp organic sunflower seeds, coarsely crushed 1 tsp garlic powder 1 tbsp Parmesan cheese, grounded   Methods: Preheat oven to 210°C. Remove the paratha from the freezer. Discard the plastic film and leave to thaw. Cut the paratha to 1cm x 6cm strips. Twist the strips, then set aside for 3 minutes. Mix all the other ingredients and coat the paratha twists with the mixture. Bake for 8 minutes or until golden brown.

Ingredients: 1/6 cup (or 40g) butter 1/3 - 1/2 avocado, mashed 1 tsp white sesame seeds 15g beetroot, grated 2 egg yolks 1/2 cup full fat milk 4 slices of ham, julienned 1 tbsp extra virgin olive oil 300g bow-tie pasta (farfalle), boiled 1 cup Kawan green peas 1/2 cup Parmesan cheese   Methods: In a large pot, boil the pasta until al dente. Drain and reserve half a cup of pasta water. Heat the olive oil and pan-fry the ham under medium-high heat. Add the sesame seeds, avocado and green peas, then stir in the cooked pasta. Whisk the...

Ingredients: 1 packet Kawan rainbow tang yuan (glutinous rice balls) 1 tbsp extra virgin olive oil 1 duck egg 1 tbsp diced garlic Chicken strips, as desired 1 cup Kawan mixed vegetable Kelp powder   Methods: Heat the oil and garlic in a frying pan. Add the chicken strips, duck egg and vegetable. Add the tang yuan into boiling water and scoop them out when they float to the surface. Add the cooked tang yuan to frying pan. Season with kelp powder to taste and mix well. Turn off the heat and serve.

Ingredients: 1 packet Kawan rainbow tang yuan (glutinous rice balls) A handful of organic wakame (seaweed) 1 cup Kawan sweetcorn Kelp powder 2 cups chicken broth   Methods: Boil the sweetcorn in chicken broth until cooked, this will take around 8 minutes. Season with kelp powder. Add the wakame and Kawang tang yuan to the pot. When the tang yuan float to the surface, they are cooked. Serve hot.

Ingredients: 1 Packet KG Pastry Rice Ball Red Bean Methods: Cook KG Pastry Rice Balls in boiling water until they float. Remove from boiling water and leave to cool. In a clean non-stick pan, pan fry the cooked and cooled Rice Balls over medium fire. Grease pan slightly with oil if necessary. Constantly flip the Rice Balls until both sides are golden brown. They are best served while hot over concentrated green tea.

Ingredients: 1 Packet KG Pastry Rice Ball Black Sesame  1 Litre Soy Milk 2 mid-size Sweet Potato (steamed or boiled, diced) 1 mid-size Yam (steamed or boiled, diced) Methods: In a pot of boiling water, cook KG Pastry Rice Balls until they float. Place the Rice Balls in clean bowls and top with sweet potatoes and Yam. Fill the combination with chilled or warm Soy Milk.

Ingredients: ½ Packet KG Pastry Mini Rainbow Syrup 150g Gula Melaka Syrup 100g Fresh Coconut Milk  Jackfruit slices Methods: In a pot with boiling water, cook KG Pastry Mini Rainbow Rice Balls until they float. Remove them from boiling water and soak in chilled water to cool. Scoop a spoonful of Rainbow Rice Balls into a clean bowl and add 3 Tsp of Gula Melaka Syrup. Top with Jackfruit slices for a more robust flavours.

Ingredients: ½ Packets KG Pastry Mini Glutinous Rice Ball Peanut 200g Milk Chocolate 5 Banana (sliced) Methods: In a pot with boiling water, cook KG Pastry Mini Glutinous Rice Ball Peanut until they float. Remove the Rice Balls and soak them immediately in chilled water to cool. Place in a clean container and leave aside. Remove chocolate from packaging and break them into smaller pieces in a glass bowl. Place the glass bowl above a pot with hot water to melt chocolate. While waiting for the chocolate to melt, skew the Rice Balls on skewer stick alternate with sliced banana....

Ingredients: ½ Packet KG Pastry Mini Rainbow Rice Ball 30g Ikan Bilis 1 Bunch Choy Sum (washed and cut) 3 mid-size Mushroom (soaked and sliced) 3 Tbsp Oil 4 Bulbs Shallots (sliced) 1 Litre Water Salt to taste Methods: Place ikan bilis in a muslin bag. Put the bag and sliced mushroom in boiling water and let it boil for 20 minutes. Add salt to taste after 20 minutes of boiling. In a clean separate pot with boiling water, cook KG Pastry Mini Rainbow Rice Balls until they float. Remove them from the boiling water and leave aside to cool....

Ingredients: ½ Packet  KG Pastry Mini Rainbow Rice Ball 50g Chicken breast (diced) 20g Pickled Radish (Choy Po) - Sweet 10g Dried Black Fungus (cleaned, soaked and thinly sliced) 3 mid-sized Mushroom (cleaned, soaked and thinly sliced) 10g Dried Shrimp - Optional  (cleaned and chopped) 1 piece Dried Tofu (diced) 2 Cloves Garlic (finely chopped) ½ Portion Red Capsicum (diced) 2 pieces Chili Padi (thinly sliced) 2 Tbsp Oil 2 Tbsp Oyster Sauce ½ Tsp Chicken Powder ¼ Tsp Salt ¼ Sugar 1 Pinch White Pepper 1 Stalk Scallion/Coriander to garnish Methods: In a pot with boiling water, boil the...

Check out these mouth-watering recipes to accompany your culinary journey! This video contains creative recipes you can try using Kawan and KG Pastry products. 

Ingredients: 2 pcs Kawan Paratha 1 can Tuna Fish 50g Fresh Prawns (shelled with tail removed) 10ml Mayonnaise 1 bunch Parsley (chopped) 30g Mozzarella Cheese 2 tbs Cooking Oil 2 cloves Garlic (finely chopped) Methods: Heat oil over low heat and sauté garlic until translucent. Add prawns and stir fry until cook. In a mixing bowl, mix the tuna, cooked prawns, mayonnaise and chopped parsley. Pan fry paratha until semi-cooked. While the paratha is still cooking on the pan, spread the seafood mix on top of the semi cooked paratha. Once the paratha turns golden brown, fold paratha into half....